Sous Chef at Groupe Aghadoe

Greenwood Village, Colorado, United States -

Full Time

Start Date

Immediate

Expiry Date

19 May, 26

Salary

85000.0

Posted On

18 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Arts, Menu Creation, Food Costing, Inventory Management, Budget Maintenance, Staff Management, Time Management, Organizational Skills, Interpersonal Skills, Communication, Hygiene Compliance, Equipment Inspection, Creative Menu Design, Purchasing, Scheduling

Industry

Description

Job Summary: The Executive Chef will oversee kitchen operations, create an innovative menu, and prepare or coordinate the preparation of food ordered by patrons. Duties/Responsibilities: Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request. Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards. Creates and modifies the restaurant’s menu based on food trends, food costs, patron requests, and seasonal availability. Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste. Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed. Maintains kitchen budget. Sets prices for food items on the menu. Collaborates with specialty chefs on menu items—for example, works with pastry chefs to design an innovative, appealing, and complimentary dessert menu. Performs other related duties as assigned. Required Skills/Abilities: Ability to produce an excellent culinary and restaurant experience for patrons. Extremely creative. Excellent verbal and written communication skills. Excellent time management, scheduling, managerial, and organizational skills. Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure. Education and Experience: Relevant experience or training, which may be demonstrated via degree or certificate, completion of an apprenticeship, or other experience necessary to become trained as a highly skilled professional cook. At least two years of culinary managerial experience required. Business experience preferred. Compensation & Benefits Info: The salary range for this position is $80,000 - $85,000 Benefits include: Subsidized health, vision, and dental insurance 401(k) matching Sick leave Disability insurance Kompass Kulinary is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, pregnancy, age, national origin, disability status, genetic information, protected veteran status, or any other characteristic protected by law.

Responsibilities

The Executive Chef oversees all kitchen and back-of-house operations, ensuring food is prepared safely, efficiently, and according to standards, while also creating and modifying the restaurant's menu based on various factors. Responsibilities include managing inventory, maintaining equipment, setting menu prices, and collaborating with specialty chefs on menu development.